How to cook jellied pork knuckle according to a step-by-step recipe with photos

Now we will learn how to properly cook jellied pork knuckle. For almost everyone, such a dish is a frequent guest at the festive table. Since Russian times, serving it for the New Year has been a tradition, and at the moment almost all housewives adhere to it. In order for the jellied meat to freeze perfectly, have a beautiful color, be transparent and tasty, you need to know certain rules for its creation.

The process of making it itself does not take much of your personal time, but, of course, plan to cook it when you are at home.
At this point, I will share with you the idea of a perfect jellied meat that will please everyone present.

Traditional recipe for jellied knuckle

Ingredients

Pig hooves	3 pcs.
Pork knuckle	1 PC.
Carrot	1 PC.
Onion in peel	1 PC.
Garlic	3 cloves
Bay leaf	4 things.
Peppercorns	20 pcs.
Salt	1.5 tbsp. l.
Rosemary	3 branches
Ground pepper	½ tsp.
aromatic pepper	5 pieces.
Water	6 l

Making Tips

Gelatin should not be used for jellied meat. All gelling substances are found in meat, bones, cartilage and skin of animals. Pork hooves are saturated with these substances. The pork knuckle is also filled with cartilage, and we will now use these parts of the animal to make a tasty, cool dish.
Before cooking jellied pork knuckle, soak the meat in water for 5-6 hours or overnight (that is, in the dark) to get rid of residual blood (the internal environment of the human and animal body) . After soaking, the skin will become softer and easier to clean. Thanks to this process, we will be able to obtain a very transparent jellied meat.
After the broth is completely ready, we can check it for the correct amount of gelling parameters in it. Pour the broth into a saucer and place in the refrigerator. While you are disassembling the meat, it will harden and we will see how great it is. If suddenly it does not harden, then you can use gelatin. You will need to pour a pack (25 g) of gelatin with a glass of water, let it stand for 30 minutes, strain it into a hot broth and mix well.
You can add seasonings and spices at your own discretion. We will prepare basic jellied meat with traditional seasonings.

Step by step recipe

For previously soaked three pork hooves and one shank, wash under running water and remove traces of scorch.
Place the meat in a 5 or 6 liter pan and add water, covering it by 2-3 cm. Now you need to boil the meat and drain the water from it. This way we can increase the possibility of a transparent broth many times over.
Rinse the pan with meat and fill it with water again. We need to cover the meat by 2-3 cm with it. Send it to the stove, let it boil and put it on very low heat. During cooking, it is necessary to remove all foam that appears. Cook the meat for 6 hours. Don't let it boil too much, just simmer.
After 4 hours of cooking, you can add chicken or beef to the broth. After 5 hours of cooking, add 20 dark peppercorns, 5 aromatic peppercorns, 1-1.5 tbsp. l. salt, 4 pcs. bay leaves and 2-3 sprigs of rosemary (optional) Also add whole peeled carrots and washed onions in their skins to the pan, which affects the appetizing color of the jellied meat. After half an hour, the rosemary and bay leaf can be removed.
Remove meat, onions, carrots from the broth and strain through cheesecloth 2-3 times. Let the broth cool.
Separate the meat from the bone, removing any excess, and disassemble it into fibers. Pepper the meat and mix with 3 cloves of garlic, passed through a garlic clove.
In the cooled broth, you need to remove the top layer of fat using a cardboard napkin. You just need to put it in the broth and collect the fat. Repeat this function a second time as needed.
Place the meat in a container for aspic and pour in the broth. If desired, you can garnish with boiled carrots and dill sprigs. If a fatty crust forms on the jellied meat while it is freezing, it is better for you to remove it.

Video recipe

Now let's watch a detailed video together. You will see how to properly prepare jellied pork knuckle.

And here is the recipe that my grandmother sticks to to this day. Despite the simplicity of the manufacturing process, her jellied meat is always tasty. For now, in addition to pork, we will use turkey neck. Its meat is very tender and healthy, which will add more necessary substances to our dish. By the way, jellied meat is a dietary dish, so introduce it into your diet more often.

It has a beneficial effect on the functioning of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) and on the entire human body. The gelatin that we obtain in this way is very beneficial for our joints. For those who have this problem, doctors strongly advise consuming cold meats at least 3 times a week. It is also very important to simmer the jellied meat during cooking and not let it boil too much. During long boiling, the protein contained in the meat breaks down.

If you are watching calories, then eat it in the first half of the day, but don’t get too carried away.
So, let's take a closer look at how to deliciously cook jellied meat from the knuckle.

Jellied meat with turkey and pork

Ingredients

Blue knuckle	1 PC.
Pork ribs	1 kg
Onion	1 PC.
Carrot	1 PC.
Turkey neck	1 PC.
Salt	0.5 tbsp. l.
Garlic	3-4 cloves
Water	3 l

Step by step recipe

Beforehand, rinse and soak the cooked meat in cool water for 4 hours so that excess blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) is gone. Typically, 2 liters of water are consumed per 1 kg of meat.
Place one shank, a kilogram of pork ribs, a turkey neck (or chicken), peeled carrots and an onion into the pan. Bring to a boil and simmer for 4 hours over very low heat. Before boiling, watch the jellied meat and skim off the foam.
At the end of cooking, add 1 tbsp. l. salt and 0.5 tsp. ground pepper. Strain the broth through cheesecloth, disassemble the meat, and chop it.
Place the meat in the molds. You can decorate by placing sliced carrots and a boiled egg on the bottom of the mold. Pour in the broth and leave to cool in a cool place.
Before serving, you can turn the jellied meat over onto a flat plate.

Video recipe

I invite you to watch the video with all the details of making delicious jellied meat. You will learn how long to cook jellied pork knuckle and how it will turn out in the end.

Jellied pork knuckle - the most delicious recipes for transparent jellied meat

There are so many housewives, so many recipes, I am convinced of this every time I try jellied pork knuckle at a party. I always thought that jelly was a ceremonial dish. But not so long ago I found out that due to the presence of natural gelatin, the dish is very beneficial for joints. Moreover, it is considered low-calorie, therefore it is actively involved in weight loss.

There are a huge number of options for making the right jellied meat. Usually, other types of meat are added to the aspic - chicken, turkey, beef. Prepare in a pressure cooker, multicooker and an ordinary saucepan on gas.

How to cook delicious transparent jellied pork knuckle

If you want to create jellied meat that is tasty and transparent, proceed using the secrets of the most experienced housewives. Usually, a step-by-step recipe describes the development of manufacturing, but is silent about certain aspects. Read my advice carefully, then you can avoid common mistakes.

Don’t be lazy and drain the first broth after boiling, fill the shank with cool water again and start cooking the jellied meat. The procedure will reduce the calorie content of the dish and get rid of the not very pleasant greasy aftertaste.
After cooking, immediately remove the foam; otherwise you won’t get the transparency of the jelly layer.
Do not let the jelly boil too much - it will not cook faster, but the broth will become cloudy.
Don’t salt the jellied meat right away!
Do you doubt whether the jellied meat will freeze? If you want to ensure that the jelly hardens, cook with gelatin. In this case, the remaining meat ingredients can be omitted.
Don't shy away from extra spices. In addition to the usual garlic, pepper and bay leaf, add any dry herbs.

How long to cook jellied meat

The size of the shank and the age of the animal matter. Usually it takes 4-8 hours to cook, with an average of 5-6 hours.

Experienced chefs say that the longer you cook, the richer the smell and taste of the jellied meat will be.

Traditional jellied pork knuckle - a simple and delicious recipe

Keep the most common option for making transparent jelly. Here the proportions of meat and vegetables are correctly observed, which will make homemade jellied meat the most delicious.

Pork knuckle - 2 pcs.
Onions - a couple of pieces.
Carrots - 2 pcs.
For spices, take 2-3 garlic cloves, 7-9 peppercorns, 3 pcs. bay leaf, salt.

I advise you to soak the knuckle a little before starting, removing any remaining blood (internal environment of the human and animal body) . Then clean it of scorch marks and other imperfections. Cut the meat from the main bone along with the skin. The advice is correct, this will allow you to better fill the jelly with natural gelatin from the shanks.

Place the meat in a saucepan and cover with cool water. The water level should be 2-3 centimeters higher than the pork pieces.

Over high heat, wait until it boils. Be sure to remove the foam immediately, and do not forget to remove it from time to time during the entire cooking.

Cook for a long time, approximately 5-6 hours if you cook in an ordinary pan on the stove. Then place two onions completely. I advise you to lay one of them directly with the husk. Next, add the carrots to the pan. It is better to cut it into large pieces, you can even cut it lengthwise.

Then you can add spices. Taste for salt, adding salt if necessary. Boil the broth for another half hour, check for solidification properties (read how to create this above). Turn off the burner and start disassembling the meat.

Remove the meat parts from the broth. Divide into the smallest pieces. Distribute into containers and forms in which the aspic will harden. I advise you to create pieces of different sizes. I understand that almost all housewives grind some of their meat through a meat grinder, but I don’t like it.

Cut the garlic cloves lengthwise into 2-4 pieces, or finely chop. Personally, I like the extreme option. Scatter over pork. If you want to decorate the dish, cut out flowers or just thin circles from boiled carrots. Arrange with garlic.

Using a ladle, very carefully pour the broth. I recommend first straining the broth through gauze folded in several layers. This will retain excess fat, which will have a positive effect on the calorie content of the aspic, and the dish will become healthier. If the broth is very fatty, remove some of the fat with a spoon. The colder one will look transparent, which means it will be the most attractive in appearance.

Wait for the jelly to cool, then move the molds to the refrigerator shelves. After 5-6 hours the jellied meat will completely harden.

Jellied pork legs and knuckles - recipe with gelatin

The main purpose of gelatin is to achieve a jelly-like mixture so that the jelly holds its shape on the table longer. In general, properly cooked pork jellied meat occasionally presents a nasty surprise. But if you want to play it safe, cook the dish with the addition of gelatin.

Knuckles - 1 kg.
Pork legs - 2 pcs.
Carrot.
Onion.
Gelatin - 10 gr.
Water - 1.5-2 liters.
Peppercorns.
Garlic - head.

Soak the drumsticks together with the legs for an hour, peel them, and cut the large parts into pieces. Anything that won't come off, cut it off.
Place in a saucepan, add water and start cooking.
Peel the vegetables. When the brew boils, drain, add cool water again and let it boil.
Place coarsely chopped carrots and onions into the pan. Wait until it boils and set the heat to low.
Cook the jellied meat for about 3 hours. Take out the vegetables.
Dissolve the gelatin in a small amount of water and pour into the pan. Stir so that the gelling agent disperses throughout the broth.
Season with pepper, salt, let it boil and remove from the stove.
Remove the meat and strain the broth.
Disassemble the meat into pieces and place in an even layer in a container for jellied meat.
Sprinkle with finely chopped garlic and pour in the broth.
Leave on the counter to cool, then transfer to the refrigerator.

Pork and chicken jellied meat - a favorite recipe

This is the jellied meat I love the most. Chicken meat makes the snack less fatty and improves the taste. If the shank is fatty, I take a chicken breast, but if I am afraid that the jellied meat will not freeze well, I add a few wings. You decide for yourself, since using legs and legs will also not be a big mistake. a few more chicken jellied by going to another page.

Water – 4 liters.
Knuckle – 3 kg.
Chicken – 1 kg.
Onion – 2 heads.
Carrots - a couple of pieces.
Garlic cloves – 3-5 pcs.
Bay leaf – 4 leaves.
Allspice – ½ small spoon.
Dark peppercorns - the same amount.
Salt – 2 huge spoons.

How to cook correctly:

Start by preparing the main products. If the drumstick is a farmer's one and requires treatment, singe it, scrape it, and wash it. Soak for several hours, changing the water a couple of times.
Cut the drumsticks into pieces. Also cut the chicken into pieces. Place the meat in the pan.
Fill with water, turn on the most powerful fire. After boiling, pour out the first broth, add water again so that its level covers the pieces. Bring to a boil, reduce heat to low.
Cook for about 5 hours, without letting the broth boil too much.
Add a whole onion and all the spices from the recipe list. Divide the carrots into pieces and add them to the broth. Add salt and adjust the taste of the aspic.
After 30 minutes, check the jellied meat for readiness and turn off the stove.
Disassemble the meat and distribute into trays. Chop the garlic cloves and place on top of the meat.
Strain the broth and pour into molds. Use a spoon to skim off excess fat from the surface.
Leave to cool on the kitchen counter first. Then refrigerate until completely frozen.

How to cook jellied shank in a slow cooker

Cooking jelly in a slow cooker is much easier and less troublesome. You can set up your device and do other things that are already in abundance during the holidays.

In addition to the pork shank, you can take other meats. For example, the same pork. You can get a very tasty and rich jellied meat if you add a little beef, chicken or turkey.

Drumstick – 2 pcs.
Any piece of meat - 500 gr.
Carrots - a couple.
Onion – 2 heads.
Head of garlic.
Bay leaf, pepper, salt (greens optional).

Soak the drumsticks for several hours, then wash, scrape and place in the multi bowl. Place tightly, interspersed with pieces of other meat.
Add vegetables and spices. Place completely without cutting. Pour in water up to the highest mark. Close the lid.
Set up the “Extinguishing” function by setting the timer for 5 hours.
After the signal is ready, remove the meat. Cut into pieces and place in trays and bowls.
Strain the broth. Taste for salt and adjust. If you wish to add any seasonings, add them at this step.
Chop the garlic and add to the jelly. The recipe calls for a head of garlic, but how much to add is up to you.
Pour the broth into molds and leave to cool at room temperature. Then send it to a cool space. After 4-5 hours, take a sample.

Video recipe for savory pork knuckle jellied meat in a pressure cooker

There are never too many recipes, so keep one in the end. Happy holidays for you and delicious snacks on the table!

Pork knuckle jellied meat - two recipe options

Jellied meat is a ceremonial dish, because it doesn’t even take 1 day to prepare it. Recipes for jelly can be very different, but the general principle is the same - you need to cook a very strong broth, which, thanks to collagen, will harden in the cold and take on a suitable thickness. This substance can be obtained from pork feet. Ordinary recipes for jellied pork knuckle, also based on knuckle and chicken, are given step by step and with photos below.

From pork knuckle and pork feet

The knuckle is the leg of a pig, or more precisely its drumstick (or forearm, respectively). In other words, this is actually a leg with a solid piece of meat - the same ham. Knuckle is a good option for jellied meat in every sense. Before all this, you won’t even have to think about gelatin or agar-agar, because the broth based on this piece of meat will turn into jellied meat on its own.

In addition, you don’t have to take fillet of meat, because there’s plenty of it on the shank. And another fascinating point - the broth based on this part for us turns out to be richer, you can even check it almost by touch. If you prepare the broth correctly, everything else is a matter of technique.

Ingredients (for 8 servings)

1 pork knuckle;
2 medium onions;
2 medium carrots;
3 medium cloves of garlic;
salt and pepper, dill - to your taste.

You can also use pork legs - they will make the broth even stronger. For this amount, it is enough to take one leg, soak it in cool water for several hours, chop it in half and cook it with the rest of the meat.

Jellied meat is a properly cooked and perfectly frozen broth. So we need to properly prepare the broth itself.

Recipe step by step

At first, it is better to soak the shank in cool water so that it softens a little. And then carefully wash and cut all the meat from the bone.
Now the main step begins - let's start cooking the broth. The shank and meat are placed in a fairly huge, voluminous pan and filled with water so that it covers the contents at least a finger's width.
Bring everything to a boil and immediately put it on low heat. The broth will now be cooked exactly in this mode - the water gurgles slightly, the meat is evenly cooked. At the same time, remove all the foam.
After 4 hours of boiling, add chopped onions and carrots and all the spices.
And after another hour (i.e., only 5 hours from boiling), add finely chopped garlic and immediately turn it off. If you put it in earlier, the smell will disappear.
After turning off, take out the meat and remove the bone from the broth. And we turn the meat into minced meat - either in a meat grinder or by hand. By the way, if you chop it with a knife, then our jellied meat will be more appetizing - tangible pieces of meat will fall on your teeth, and not mush.
Well, now we need to turn the broth into jellied meat. We take the pan into the refrigerator or onto the balcony. Leave for several hours, or better yet, overnight (that is, in the dark) . Naturally, it is better to serve beautifully served jellied meat on a ceremonial table. To do this, take the molds and pour the broth into them. Place the meat and take it out onto the balcony or into the refrigerator.

This step-by-step recipe for jellied pork knuckle can be considered the main one. After all, if desired and for enthusiasm, you can add other vegetables and other meat to the dish. But jellied meat is always served with mustard and horseradish, and garnished with herbs.

Pork knuckle and chicken

Pork, or more precisely the shank, is an indispensable component of jelly, because it is thanks to it that the broth is transformed into jellied meat. Well, you can also take chicken as an additional meat. Introducing poultry is beneficial not only for reasons of calorie reduction. Chicken meat gives a good flavor - the broth becomes really light and tender. For the recipe for jellied pork knuckle and chicken, we will need a richer size of goods.

Ingredients

1 chicken - it’s better, of course, to take a country one;
1 pork knuckle (you can also take 1 leg if you wish);
onions and carrots - 2 medium pieces each;
green onion - a bunch;
garlic – 4 cloves;
salt and pepper, as well as other spices - to your taste.

The calculation of all these components is given for 4 liters. You can create everything intuitively - in other words, pour water onto your eye (the level is at least 1 finger thickness above the meat).

Jellied pork knuckle - 5 best recipes for a festive dish

Almost everyone cannot imagine a festive table without this common Russian dish. It can be cooked from different types of meat with the addition of your favorite spices. How to prepare jellied meat from pork shanks, or shanks as they are also called, read below.

How to cook jellied pork knuckle?

Not almost everyone knows how to properly cook jellied pork knuckle with the addition of other ingredients so that the broth comes out clear, and the food turns out appetizing and looks great. Below are the main rules, following which the food will literally turn out excellent.

When cooking meat products, it is not permissible to allow strong bubbling. This will not speed up the process, but the broth will be spoiled, it will turn out cloudy, and the finished dish will look ugly.
Before cooking, it is better to soak all the meat for a couple of hours in water. Thanks to this, the remaining blood (the internal environment of the human and animal body) and the broth will be lighter.
The best spices for “cool” are dark, aromatic peppercorns and bay leaves. The rest are also not prohibited, but this is just a matter of taste.

Jellied pork and chicken knuckle

When cooking “cool” meats, you can safely combine different types of meat. When you add chicken, it will turn out to be especially tender and at the same time very satisfying. Knuckle and chicken jellied meat is affordable, tasty and simple.

Ingredients:

part of the lower leg – 3 kg;
chicken – 1 kg;
onion – 2 pcs.;
carrots – 2 pcs.

Manufacturing

The pork is thoroughly washed and divided into 4 pieces.
The skin is cleaned with a knife, washed again and placed in a container.
The washed chicken is cut into pieces, placed in a pan and 4 liters of water are added.
Bring to a boil, drain it, and wash the ingredients. Place again in a bowl and add water. Bring to a boil over high heat, then reduce it and simmer until the components are boiled.
Vegetables are peeled and washed and placed in a saucepan. Seasonings are also thrown in there.
Cook everything together for another half hour at low heat, and then turn it off.
The pulp is separated from the seeds.
The garlic is crushed, added to a warm broth and stirred.
Later it is filtered.
Place the pulp in trays, add cubes of boiled carrots, fill with liquid and put in the cold to harden.

Pork and beef shank jellied meat

You can also add beef shank to the pork shank. Then the dish will literally freeze perfectly. Jellied meat made from pork knuckle and beef shank will be rich, appetizing and satisfying; it will serve as a real decoration for any festive table.

Ingredients:

pig drumstick – 1 kg;
beef shank – 1 kg;
pepper is dark and aromatic;
onion – 1 pc.

Manufacturing

The shanks are divided in half, washed and soaked for a couple of hours.
They are great to clean and place in a pan. Bring to a boil, remove the foam and reduce the heat.
Prepare the ingredients until boiled, then add onion, bay leaf, and salt.
The finished meat is removed from the bone, crushed, placed in containers, the strained broth is poured in, and sent into the cold.

Jellied meat from knuckle and pork feet

For “cool” it is important that the meat products that make up the base, during long-term cooking, release a huge amount of jelly substance, with the help of which it hardens. The recipe for jellied pork knuckle and legs awaits you below. Using these products, you don’t have to worry about the end of the case, with them the “cool” constantly freezes.

Ingredients:

legs – 1 kg;
shank – 1 kg;
onion – 2 pcs.;
spices.

Manufacturing

The hooves are removed from the legs and cut lengthwise. They are soaked for 2-3 hours.
Part of the leg is washed and divided into pieces.
Place the meat preparations in a bowl, fill them with water, and send them to the fire. At the highest heat, let it boil, add onions, seasonings, skim off the foam, and add salt.
Reduce heat and cook until soft.
Separate the pulp from the bones, distribute into trays, add the broth and remove to harden.

Jellied pork knuckle in a slow cooker

A slow cooker is the best assistant in cooking jellied meat. Thanks to it, you don’t have to watch the cooking process all the time, without being away from the kitchen for a long time. In a slow cooker, cooking occurs as it should. The products simmer slowly, releasing the necessary substances into the water, making the knuckle jellied meat perfect.

Ingredients:

drumstick – 1 pc.;
onion – 1 pc.;
turkey legs, neck – 1 kg;
carrot – 1 pc.;
seasonings

Manufacturing

Place part of the leg, turkey, peeled vegetables, seasonings into the bowl and fill with water.
Cook in the “Stew” mode for 6 hours.
The pulp is separated from the seeds, finely chopped, placed in molds with boiled carrots, and the liquid is poured in.
Jellied pork and turkey shanks will quickly harden in the cold.

Jellied pork knuckle with gelatin

This recipe is for those housewives who are constantly worried about whether the dish will harden. Gelatin will make you sure that the delicious jellied meat from the knuckle with gelatin will literally harden.

Ingredients:

shank – 3 kg;
onion – 1 pc.;
beef – 1 kg;
carrots – 200 g;
gelatin – 15 g;
garlic – 50 g.

Manufacturing

Part of the drumstick is chopped into pieces, the beef is cut into pieces, placed in a container, water (5 liters) is poured in, and placed on the stove.
Add vegetables, garlic, and desired spices after boiling.
Cook until all the meat ingredients are well cooked, then add some salt. The onion is thrown away, the carrots are chopped into pieces.
Pork and beef are minced.
Gelatin is diluted in water, placed on the stove, heated until dissolved and filtered, and later added to the broth.
Beef with pork and pieces of carrots are distributed into molds, and the meat broth is poured in. The forms are sent into the cold to thicken.